Name: Spinach Artichoke Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 cups (180 g) packed spinach leaves or one 10-ounce (285 g) package frozen spinach, defrosted; 2 teaspoons white miso; 1 tablespoon ume plum vinegar; 1 teaspoon Dijon mustard; 1½ cups (265 g) cooked great Northern beans (see method) or one 15-ounce (425 g) can, rinsed and drained; 1 teaspoon extra virgin olive oil; 3 cups (750 ml) vegetable broth; 1 teaspoon dried oregano; Salt and black pepper to taste; 2 cups (360 g) canned or frozen and thawed artichoke hearts; 2 teaspoons dried basil; 2 shallots, chopped; Mini sourdough bread rounds, hollowed out for serving, optional; 1 to 2 garlic cloves, minced; ¼ cup (20 g) nutritional yeast; 1 cup (250 ml) unsweetened non-dairy milk; 3 tablespoons fresh lemon juice; 1 cup (250 ml) water

Preparation info

Serves
6

Difficulty
Easy
Ready in
35 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

We’ve all been there. You’re at a party by the snack table, shoveling spinach artichoke dip into your face. You can’t stop, because oh my god, it’s spinach artichoke dip! Soon, all the sourdough bread is gone so you nonchalantly scan the table for other things you can dip. You grab a tortilla chip, but it’s not nearly as good. You wish you could eat it with a spoon and retain your dignity. My friend, there is a way! By disguising the dip as a soup, you can grab a grown-up spoo